Empty the chicken broth and chopped cilantro into a large kettle or pot, adding 2 cans of water, the dried onion flakes, thyme and marjoram. Cook on medium heat.

While the broth is warming, rub the sea salt into the raw chicken tenders. Spray a skillet or pan with non-stick cooking spray and cook chicken slowly so that it caramelizes on both sides WITHOUT becoming tough.

(If you do end up with some tough edges, toss those aside as you'll only want the tender nuggets inside your soup.)

When chicken is done, cut into bite-sized chunks and transfer to the broth. Cook until hot but not bubbly. Toss in the diced, seeded limes - leaving on the rinds. These are very visible in the soup and believe me, your guest will know NOT to eat the rinds. The rinds add a citrus bite to the soup as well as an exotic beauty!

Each single-serving bowl of the soup should be topped with one-ounce of thinly sliced cheese. Next, scatter a few of the avocado chunks onto the soup. Crush a few of the Fritoes to add to the soup just before serving.